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Cinnamon roll pancakes recipe

5 ratings

Cinnamon roll pancakes... yep, you read that right! We've merged cinnamon rolls with pancakes for the ultimate autumn breakfast dish. Top with a generous helping of cream cheese icing and get stuck in. See method

Makes 12 pancakes
Takes 30 mins
178 calories / serving
Vegetarian

Ingredients

200g self-raising flour
1½ tsp baking powder
1½ tsp cinnamon
1½ tbsp caster sugar
200ml milk
3 large eggs
20g melted butter
1 tbsp vegetable oil

For the cinnamon swirl

3 tbsp light brown sugar
1 tsp cinnamon
3 tbsp pancake mix
4 tbsp cream cheese
½ tsp vanilla extract
3 tbsp icing sugar

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
745kj
178kcal 9%
Fat
7g 10%
Saturates
3g 14%
Sugars
8g 9%
Salt
0.5g 8%

of the reference intake
Carbohydrate 23.1g Protein 5.2g Fibre 1.1g

Method

Sift together the flour, baking powder and cinnamon, then stir in the sugar. Mix to combine, then make a well in the middle. Crack the eggs in and add the milk. Whisk until you have a smooth batter. Whisk in the melted butter and set aside.
To make the cinnamon swirl, stir the brown sugar into 3 tbsp of the pancake mix along with the cinnamon. Pour into a piping bag.
Heat the oil in a nonstick frying pan over a medium-high heat and add 2 heaped tbsp of the batter to the pan. Snip the corner off your piping bag and draw a swirl on top of the batter. Cook for 2 mins, or until bubbles start to form, then flip over and cook for 1-2 mins more until light golden brown. Repeat to make 12 pancakes.
To make the icing, carefully mix together the milk and cream cheese, then microwave for 10-20 secs until gently warmed and melted. Mix until smooth, then stir in the vanilla extract and icing sugar and beat until smooth. You might need to warm it again so it’s pourable and smooth, then drizzle over the pancakes to serve.

See more Pancake recipes